$ 16.20 $ 18.00
Our fave Indonesian coffee is our highlight coffee for March!
Tana Toraja is one of those coffees that has the potential to change one's preconceptions about an entire growing region. This coffee comes to us from the town of Tana Toraja, on the island of Sulawesi in Indonesia, and is one of the cleanest, most pleasant Indonesian coffees we've tried to date. This coffee has the full body and subtle spiciness that lovers of other Indonesian coffees will enjoy, but also has a clean, chocolate and cola sweetness that is a welcome surprise.
The farmers around the community of Tana Toraja bring their coffee cherry to a centralized wet mill called TOARCO, where it is processed using a washing technique more similar to Central America than most other parts of Indonesia. Tana Toraja is dried slowly, in its parchment, rather than wet-hulled. The process of removing coffee's parchment - a final, husk-like layer covering the bean - before drying, does accelerate drying in Indonesia's humid climate, but also contributes to musty, earthy flavors and premature fading of the beans' better qualities. By leaving the parchment on, and slowing down the drying process, TOARCO helps create flavors that we at Huckleberry strongly prefer.
Tana Toraja is an outstanding coffee that will please coffee drinkers who love big, full-bodied Indonesian coffees, but will also be a great option folks who tend to prefer clean and sweet Central American coffees. It's a crowd pleaser, too. We love drinking it black, but this coffee's rich flavors and heavy mouthfeel also hold up well to a bit of milk or cream.
We love the balance of approachability and jaw-dropping flavors that great Colombian coffees can exhibit, and Las Brisas has been one of our favorite Colombians for the past few years running. This August we had the chance to visit the group, and we're looking forward to not just roasting this year's harvest, but also many harvests ahead. In this crop we taste bright green grape and citrus, balanced by sweet flavors of stone fruit, cherry cobbler, and caramel. All of this makes this an exciting coffee for the nerds, and also a friendly coffee for less-seasoned specialty coffee drinkers, too.
Las Brisas is grown by growers in ASOQUEBRADON growers group, based around the town of Rioblanco, Tolima. This area sits near the juncture of Colombia's three mountain ranges, or cordilleras, and the name Las Brisas refers to the strong winds blowing through the region.
We roast quite a bit of coffee grown by small producers. Las Brisas and our other Colombian coffees are unique in that smallholder farmers mill, wash, and dry their coffee individually, at their farms, rather than at a centralized wet mill. Most of our other smallholder coffees, like Guatemala Atitlán el Grano, Ethiopia Adado, and Rwanda Kanzu, for example, are picked and delivered in its cherry to a centralized washing station, where it is processed collectively. Individual processing can create challenges for consistency and quality, but luckily our export partner Caravela's regional team of Davier and Wilfer work together with the growers to improve farming and washing practices, to help ensure that the coffee is delicious. All of the farmers who make up Las Brisas are well-practiced in proper fermentation and washing, and dry their coffees on raised beds for slow, even drying and under cover for protection from Colombia's rains.
Careful growing, proven varieties, excellent terroir, and skilled processing help create an impeccable, dynamic coffee that we think you'll love. Las Brisas has sweetness that lovers of more basic, milk-friendly coffees will enjoy, but also packs a punch of stellar, fruity brightness and the juicy flavors that excite the roasting team here at Huckleberry!
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Beriti...it's a familiar name here at Huckleberry, and for good reason! We roasted a delicious washed coffee from this washing station in years past, but this year purchased a lovely natural produced by the same folks. Beriti Natural is packed with jammy, fruity flavors, and if you've enjoyed our roasts of Ethiopia Ardi, this should be next on your brew list.
Most of the coffee we buy and roast is washed (aka wet-processed), meaning that the coffee seed is removed from its cherry, and washed of all of its fruity material before drying. In the natural process, the cherry is left intact during drying, then removed before export. Natural processing is tricky - it's easy to spoil a coffee and create funky, off flavors. But when the growing conditions are good, the coffee is picked at the correct level of ripeness, and the drying is done slowly and evenly, the coffee can be an otherworldy experience of clean, berry-forward fruit flavors.
Beriti was one of the best naturals we sampled this year, and it's been a delicious coffee in our cafes and for some of our barista competitors. This is a testament to the delicious heirloom coffee varieties native to Ethiopia, the high altitude in the Yirchacheffe region, and meticulous attention to detail at the Beriti washing station. Hundreds of smallholder farmers from the village of Tore deliver their coffee to the Beriti station, where the washing station dries and sorts the coffee with the highest level of care.
The result is a coffee that tastes of blueberry pie, dark chocolate, green apple, and juicy blackberry. If you're looking for an eye-opening coffee, or you already know that naturals are your jam, we'd recommend cutting open a bag of Beriti.View full product details
Ethiopia: it's the birthplace of coffee, and the O.G. is still producing some of the best coffee in the world. At the very least, we love drinking and roasting it, and for the past few years we’ve relied on our pals at Red Fox Coffee Merchants for access to the best coffees from Ethiopia’s southernmost coffee regions. Red Fox works with the Oromia Coffee Farmers Cooperative Union (a cooperative of smaller cooperatives) to select great coffees from the cooperatives that make up the OCFCU, and we’re lucky enough to roast our favorite one of these coffees each year.
This year we were blown away by coffee from a brand new cooperative called Kercha Inshe, and are excited to showcase these growers’ dynamic, floral, and complex coffee. Kercha Inshe is based in the town of Kercha, and as is typical in Ethiopia, the cooperative members do not cultivate coffee in a traditional, industrialized sense, but pick coffee trees amongst a myriad of other trees and crops, under more or less full canopy. This shade, along with the region's heirloom coffee varieties, incredibly high altitudes, ripe-picking, and attention to detail at Kercha Inshe’s washing station, all help create this super clean and vibrant coffee.
Kercha Inshe is bursting with florals and sweet, orange-colored and juicy fruit. We taste mango, fresh apricot, and clementine to accompany those intense floral aromatics. If you like the juicy and nuanced, or already know that Ethiopia is your jam, Kercha Inshe is the ticket to smiletown.View full product details
Over the past 4 years, Huckleberry has been working to build a stronger relationship with the AProCafé El Grano growers association in the Lake Atitlán region of Guatemala. These growers produce our Atitlán El Grano coffee, which we love dearly, but we've also been working on some other projects with the cooperative so that we can grow together. Over the past few years we've helped the growers with their leaf rust prevention efforts and improving drying infrastructure, and this is our third year paying higher prices for exceptional single farm microlots. Don Manuel Tzic Saso has exceeded our expectations and made the cut all three years.
Like all of the farmers in AProCafé, Don Mañuel has great terrain and altitude for coffee growing, plants his coffee trees under shade, and farms using organic, sustainable practices. We had the chance to visit Manuel last year though, and he's a special character. He's exceptionally kind and generous, and impressively detail-obsessed, able to point out each species of shade tree on his farm, tell you when he last pruned every parcel of his land, and clearly takes joy in sweating the small details that breed quality. With wild hair, a knack for mildly innappropriate jokes and some quirky nerdiness, he kinda reminds us of a Guatemalan version of Christopher Lloyd in Back to the Future.
Unlike most other farmers in AProCafé who deliver their coffee cherry to a wetmill in Cerro de Oro, Don Manuel lives in the aldea (more or less a township) of Panyebar, above the town of San Juan la Laguna, and washes and dries his coffee on his farm (as a favor to the association, he also processes our prior microlot from the Sosa family). His farm is one of the highest amongst AProCafé's growers, almost 1000 feet above the shore of Lake Atitlán. High altitude, slow growing times, and Manuel's obsession with the small details all help contribute to his coffee's sweetness and complexity.
Don Manuel's coffee is both approachable and complex. While it's easy to taste the relationship between Don Pedro, Doña Lucinda, and Atitlán el Grano, we think Manuel's coffee stands apart from our main lot of Atitlán in a special way. It has a crowd-pleasing base of chocolate and fig newton but packs unique tamarind and orange flavors that help it stand out. We'll have to admit some personal bias towards Don Manuel, but his coffee is one of our favorites coming out of Guatemala.View full product details